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Pan-Seared Fish Salad with Autumn Rice

This vibrant salad combines pan-seared fish with nutty rice and seasonal vegetables, perfect for a cozy November evening.

Salad
Prep 20m · Cook 35m · Total 55m
10 ingredients

As the seasons shift, November brings a bounty of hearty vegetables and fresh fish. This dish celebrates the rich textures and colors of autumn, inspired by communal resilience and renewal. The pan-searing technique enhances the fish's flavors while the rice provides a comforting base, mirroring the warmth of community during challenging times. Seasonal greens and roasted root vegetables add depth, making this a fulfilling meal that connects to the cycles of nature. Inspired by With a Mayor-Elect From Queens, Mamdani’s Borough Is Having a Moment and Super Typhoon Fung-wong Hits Philippines Days After Last Storm.

Instructions

  1. Preheat the oven to 200°C (400°F). Toss the sliced parsnips and julienned carrots with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender and golden.
  2. Meanwhile, heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat. Season the fish fillets with salt and pepper, then place them skin-side down in the pan. Cook for 3-4 minutes on each side until golden and cooked through.
  3. In a large bowl, combine the cooked rice, fresh spinach, roasted carrots, and parsnips. Drizzle with lemon juice and toss to combine.
  4. To serve, place a generous portion of the rice salad on each plate and top with a piece of pan-seared fish.